Study on the utilization of native and germinated legume proteins as food emulsifiers

Patrascu L.; Vasilean I.; Garnai M.; Aprodu I.

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Study on the utilization of native and germinated legume proteins as food emulsifiers

机译：原生和发芽豆类蛋白作为食物乳化剂的利用研究

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来源
《Journal of Biotechnology》 |2019年第2019期|共1页
作者
Patrascu L.; Vasilean I.; Garnai M.; Aprodu I.;
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作者单位

Univ Galatzi Dept Gen Sci Galati Romania;

Univ Galatzi Dept Gen Sci Galati Romania;

Univ Galatzi Dept Gen Sci Galati Romania;

Univ Galatzi Dept Gen Sci Galati Romania;

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原文格式 PDF
正文语种 eng
中图分类生物工程学（生物技术）;
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1. Study on the utilization of native and germinated legume proteins as food emulsifiers [J] . Patrascu L., Vasilean I., Garnai M., Journal of Biotechnology . 2019,第期

机译：原生和发芽豆类蛋白作为食物乳化剂的利用研究
2. Evaluation of the quality of protein in cotyledons and radicles of selected legumes after germinating as a healthy food [J] . Ranjani Amarakoon, Frantisek Bunka, Stanislav Kracmar International journal of food safety, nutrition and public health . 2015,第3a4期

机译：健康食品发芽后所选豆类子叶和胚根蛋白质质量的评估
3. Studies on variation and stability of storage proteins and chymotrypsin inhibitors of an underutilized legume, Mucuna during germination [J] . Kempohalli S. Chandrashekharaiah Asian journal of research in chemistry . 2012,第11期

机译：未充分利用的豆科植物Mucuna发芽过程中贮藏蛋白和胰凝乳蛋白酶抑制剂的变化和稳定性研究
4. Preparation of Protein Particles for High Protein Foods Uing Two-step Emulsification [C] . Dilek Saglam, Paul Venema, Renko de Vries, International congress on engineering and food . 2011

机译：使用两步乳化制备高蛋白质食物的蛋白质颗粒
5. Technology and Characteristics of Weaning Foods　Prepared from Germinated Cereals and Legumes [D] . MARERO, LYDIA M 1991

机译：用发芽谷物和豆类制备的断奶食品的技术和特性
6. Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes [O] . Veny Uppal, Kiran Bains 2012

机译：发芽期和水热处理对发芽豆科植物体外蛋白质和淀粉消化率的影响
7. NMR and Electron Microscopy Studies of Soybean Seeds, Soybean Proteins, and Oil for Improved Utilization in Foods and Feeds [O] . Doina M. Costescu, I. C. Baianu 2011

机译：核磁共振和电子显微镜研究大豆种子，大豆蛋白和油类在食品和饲料中的利用

Study on the utilization of native and germinated legume proteins as food emulsifiers

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